HK wrote:
Reginald P. Smithers III wrote:
HK wrote:
John H. wrote:
On Thu, 22 Nov 2007 13:30:00 -0800, "CalifBill"

wrote:

"BillP" wrote in message
news:nfi1j.4379$ch.3347@trnddc03...
"Don White" wrote in message
...

Yes...oven cooked is the only way we'd even consider cooking our
turkey.

I guess you've never had one slow cooked over lump charcoal and
apple wood.

Fried are nice a juicy and quick. We have done them that way on
camping trips. The oven roasted give you the drippings for
excellent gravy, and I also like to cook them in my offset firebox
smoker for 8-9 hours with some alderwood for smoke. They are all
good.

If you ever decide to try one on the grill or smoker, loogypicker
and I do
the same thing, and it works. Buy a cheap pack of turkey wings, put
in a
cast iron pan, and roast at 350 in the oven for a couple hours. This
will
provide a good base for gravy, and it can be done early.



Gosh, I put the whole turkey in a turkey bag in the oven at 350F for
three hours and it is done, wings, legs, breast, everything, and I
don't have to worry about a grill or a smoker outdoors. Is it the
Army way to make more work than need be out of a simple task? Did you
have to call in for a "surge"?

No way, a bag? Talk about screwing up a really good bird, put in a bag.



You google that up?

No, I know that from my vast experience, but I am sure I can Google up
real chefs who would confirm/verify my statement. I think it is funny
that when I provide documentation to my belief, you think it is
"googling" up answers. You on the other hand, make closed minded
statements based upon your extremely limited knowledge or experience,
and assume that it is correct for everyone. The vast majority of the
time, you are incorrect, and would have a hard time finding anyone who
would agree with your simplistic approach to the real world. You don't
like it when someone provides proof that your are wrong.